When winter envelops the Lombard countryside, Cassoeula or cazzoeula emerges as an emblematic dish, capable of warming the coldest evenings. This rich stew of pork ribs and rind, enriched with carrots and cabbages, represents a peasant tradition that is rooted in the genuine flavors of Lombardy. The technique of sautéing the vegetables in the cooking fat of the meats, thus extracting a deep and enveloping flavor, is essential for achieving a result that satisfies even the most discerning palates. The choice of Colonnata lard, with its savory note and complex aroma, gives the dish that extra touch that makes it perfect for a Sunday family lunch or a dinner among friends. Served with polenta or homemade bread, Cassoeula transforms into a moment of sharing, an invitation to savor the richness of Lombard culinary tradition.
* approximate values per serving
Sauté carrots, celery, and onion with diced lard or pancetta; you can also season by rendering the fat from good local pork ribs, removing them from the pan and sautéing the vegetables in the resulting juices. Brown with a small addition of concentrated tomato sauce and add the ribs. After cleaning the pork rind, blanch it in boiling water and cut it into pieces. Add it to the ribs and continue cooking slowly; at this point, you can add the "verzini", which are special lean fresh sausages, stuffed with a mixture containing grated cheese and moistened with wine. If you have managed to procure cabbages that have been exposed to frost, after cleaning the fibrous stem from the first leaves, which should be cut into pieces, add the heart by peeling it into the pot, continuing to cook slowly. The cooking times for the ribs depend on the breed and origin of the pig: just over a couple of hours for those from intensive farming, up to over four hours for local pigs. Adjust with salt and pepper.
Options: you can add a small glass of grappa, cognac, or wine immediately after browning. In various regions, some add other parts of the pig to the rind, ribs, and verzini: trotters, ears, jowl, or throat. If the cabbages have not been exposed to frost, clean them very thoroughly and blanch them in salted water for a few minutes; finally, dry them well before adding them to the pork. It is the "cassoeula" of all poor Lombardy, which ate scraps and sold the choice parts of the pig, perhaps since Rotari, the Lombard king, regulated pig farming in his code. Remember that "...the cazzoeula must be well thickened and not runny and soupy!" (A. Strazza)
One of the tastiest variations of Cassoeula is certainly the one with Savoy cabbage and pork ribs. This dish represents a perfect combination of the sweetness of the cabbage and the intense flavor of the ribs. To prepare this version, it is essential to choose fresh, quality ingredients. The cabbage should be crunchy and well-cleaned, while the ribs should come from sustainably raised pigs. The preparation begins with the sautéing of carrots, celery, and onion, to which the ribs and cabbage are added. Slow cooking allows the flavors to blend and enhance, creating a rich and flavorful dish. Served with polenta or mashed potatoes, Cassoeula with Savoy cabbage is true comfort food that warms the heart, perfect for cold winter days.
Lombard Cassoeula is a traditional preparation that stands out for the use of pork skin, which gives the dish a unique texture and enveloping flavor. In this regional variant, the pork skin is first blanched in boiling water and then added to the ribs during cooking. This step is essential to ensure that the skin softens and releases its flavor during slow cooking. Vegetables, such as carrots and celery, are sautéed together with lard, creating a rich and aromatic base. Lombard Cassoeula is a dish that tells the culinary tradition of the region, perfect for special occasions and family meals.
For those who desire a lighter version of Cassoeula, it can be prepared without lard, substituting it with a drizzle of extra virgin olive oil. This light variant still maintains the intense flavor of the original dish, thanks to the use of spices and fresh herbs. The ribs can be cooked in a way that reduces excess fat. By using fresh vegetables and adding a bit of vegetable broth, a lighter and healthier preparation can be achieved without sacrificing taste. Light Cassoeula is ideal for those following a more careful diet but who do not want to give up traditional Lombard dishes.
Cassoeula is a dish rich in nutrients, thanks to the presence of ingredients such as pork ribs and vegetables. The ribs are a source of protein, while the cabbage and other vegetables provide fiber, vitamins, and minerals essential for our body. Cabbage, in particular, is rich in vitamin C and antioxidants, which help strengthen the immune system. In terms of calories, a serving of Cassoeula can contain about 400-500 calories, depending on the amount of fat used in the preparation. Despite being a substantial dish, it can be included in a balanced diet if consumed in moderation.
One of the most common questions regarding Cassoeula is whether it can be frozen. The answer is yes, Cassoeula can be frozen without any problems. It is advisable to do so after cooking, allowing it to cool completely before transferring it to airtight containers. This way, the flavors and texture of the dish are preserved. When you wish to consume it, simply thaw it in the refrigerator and reheat it slowly in a pan or in the oven. However, it is important to note that the quality of the vegetables may slightly decrease after freezing, but the flavor will still remain delicious. This practice is useful for having a ready meal in case of unforeseen events or for organizing dinners with friends and family.